Archived Newsletters

The CHNY Newsletter was the semi-annual publication of the Culinary Historians of New York; in addition to feature articles on a wide variety of topics, it included brief summaries of CHNY programs, member profiles, and book reviews. It has been succeeded by NYFoodStory.

Spring 2008

Program Summaries:A Celebration of CHNY Members; Reconstructing Prehistoric Diets from Fossils presented by Andrew Sillen; The Past, Present, and Future of Scientific Cooking presented by Hervé This and Mitchell Davis; The Spectacular Failure of Prohibition in New York City presented by Michael Lerner; Moralists in the Kitchen presented by Rachel Laudan; The Olympia Oyster presented by Jon Rowley; The History of Chop Suey in America presented by Andrew Coe; Transforming the World’s Culinary Horizons presented by Michael Krondl; Sweet Eats to Heady Drinks presented by Nawal Nasrallah

Spring 2007

Feature Articles: “Hot on the Trail of a Legend: Pastéis de Belém” by David Leite

Program Summaries:Italian Cookery from Apicus to the Baroque presented by Sally Grainger, Christopher Grocock, and Ken Albala; Guilty Pleasures presented by Andrew F. Smith; Giving Thanks for Colonial Food History presented by Sandra L. Oliver;Gingerbread Houses: Crumbs of History presented by Joanne Lamb Hayes; The Absinthe Abyss presented by David Weir; Cultural History of Chocolate on Valentine’s Daypresented by Alexandra Leaf; In Pursuit of Tea presented by Sebastian Beckwith

Fall 2006

Feature Articles: “Early American Opinions on Chinese Food” by Andrew Coe, “The Roots of American Vegetarianism” by Rynn Berry

Exhibition Review: “Feeding Desire: Design and the Tools of the Table” by Ellen J. Fried

Program Summaries:Fish on Friday presented by Brian Fagan; Spices and the Medieval Culinary Aesthetic presented by Paul Freedman; The Whiskey Rebellion: George Washington, Alexander Hamilton, and the Frontier Rebels Who Challenged America’s New-Found Sovereignty presented by William Hogeland

Spring 2006

Program Summaries: Some Like it Hot: A History of the World’s Hottest Cuisines presented by Clifford Wright; Dining With the Gods presented by Andrew Dalby; Gastronomy and Gluttony in Early Modern China presented by Joanna Waley-Cohen

Spring 2005

Feature Article: “The Wolf at the Door” by Meryl S. Rosofsky

Program Summaries:Annual Meeting and Program “New Hampshire: a Study in Agricultural and Culinary Innovation” presented by Helen Brody; A Question of Service: Elegant Dining in New Nation New York presented by Cathy K. Kaufman; Something from the Oven presented by Laura Shapiro; Punch: A Brief History of the Monarch of Mixed Drinks presented by David Wondrich; How to Feast Like An Ancient Kabbalist presented by Alan Brill; From the Good Soup Comes the Good Earth: West African Food and Culture presented by Fran Osseo-Asare;

Fall 2004

Feature Article: “From Great Cake to Curiosity – On the trail of the Hartford Election Cake” by Stephen Schmidt

Program Summaries:Ancient Wine, Presented by Dr. Patrick McGovern; Foods of the Silk Road, Presented by Jacqueline Newman; Ekiben: A Culinary Train Tour of Japan, Presented by Elizabeth Andoh; New York City Greenmarkets: History and Inside View